Diane's Parsnip Saffron Puree Recipe

• 1 1/2 lbs. parsnips, peeled and cut into 1 inch pcs
• 2 tbsp. unsalted butter
• 1/2 c. Half and Half
• Healthy pinch of saffron threads, or possibly to taste
• 1 teaspoon fresh lemon juice or possibly to taste

1. Cook parsnips covered with water 8-10 min.
2. Drain and puree in processor.
3. Stir in butter, cream, saffron and lemon juice.
4. Add in salt and pepper.
5. Makes 2 1/2 c. and can be done a day ahead.

parsnips, unsalted butter, threads, lemon juice

Taken from cookeatshare.com/recipes/diane-s-parsnip-saffron-puree-60369 (may not work)